Entree: Mexico – Guanajuato, Bajio Mexico – Tacos de Carnitas

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 2 hrs 45 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder (pork butt), trimmed and cut into 2–3 in (5–7 cm) chunks
- 1/2 cup (115 g) lard (or pork fat; can substitute vegetable shortening)
- 1 1/2 cups (360 ml) fresh orange juice (preferably a mix of sweet orange and a splash of lime if available)
- 1/2 cup (120 ml) water
- 1 medium white onion, peeled and quartered (about 8 oz / 225 g)
- 6 cloves garlic, smashed (about 18 g)
- 2 bay leaves
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 1 tbsp (6 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 tbsp (18 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 12–16 small corn tortillas (4–5 in / 10–12 cm)
- 1 cup (140 g) finely chopped white onion for garnish
- 1 cup (25 g) chopped fresh cilantro for garnish
- 3 limes, cut into wedges
- 1 cup (240 ml) salsa verde or salsa roja, optional
- 1/2 cup (120 ml) orange juice reserved (optional, to adjust braise)

Instructions

Short Description:
Tacos de Carnitas from Guanajuato: slow-braised pork shoulder simmered in lard and a bright orange-juice-spice braise, then crisped for caramelized edges and served on warm corn tortillas with onion, cilantro, and lime.

Regional Notes:
Guanajuato-style carnitas use a pronounced orange-juice braising liquid and a balanced spice mix (bay, cinnamon, cloves, oregano) that give a citrus-sweet background distinct from coastal or central Mexico variants. The meat is traditionally braised in lard and finished until crisp, yielding tender interiors and crunchy edges typical of the Bajio region.

1. Pat the pork pieces dry and season evenly with the 1 tbsp (18 g) kosher salt and 1 tsp (2 g) black pepper.
2. In a large heavy Dutch oven or deep ovenproof pot over medium heat, melt the 1/2 cup (115 g) lard until shimmering.
3. Working in batches to avoid crowding, brown the pork pieces on all sides, 6–8 minutes per batch; transfer browned pieces to a plate.
4. Reduce heat to medium-low and add the quartered onion and smashed garlic to the pot; cook, stirring, until softened and lightly browned, about 4–5 minutes.
5. Add the bay leaves, cinnamon stick, whole cloves, oregano, and ground cumin; stir 30 seconds to bloom the spices.
6. Return all pork to the pot. Pour in 1 1/2 cups (360 ml) fresh orange juice and 1/2 cup (120 ml) water (reserve extra 1/2 cup (120 ml) orange juice if you want a brighter braise later). Scrape up browned bits from the bottom of the pot.
7. Bring the liquid to a gentle simmer, then reduce heat to low so the surface is just barely moving. Partially cover the pot (lid ajar) and simmer gently until the pork is very tender and pulls apart easily, about 2 to 2 1/2 hours. Check every 30 minutes; turn pieces and add reserved orange juice or water if liquid becomes too low.
8. When pork is fork-tender, preheat the oven to 425°F (220°C). Using a slotted spoon, transfer the pork to a rimmed baking sheet, leaving fat and solids in the pot.
9. Shred the pork with two forks into bite-sized pieces, discarding large pieces of bone and excess sinew. Spoon some of the braising fat from the pot over the shredded pork and toss to coat (about 3–4 tbsp / 45–60 ml fat) — this step helps flavor and crisping.
10. Spread the shredded pork in an even layer on the baking sheet and place in the preheated oven for 12–18 minutes, stirring once, until edges are deeply browned and crisp. (Alternatively, crisp pork in a hot cast-iron skillet over medium-high heat in batches, letting edges caramelize 3–5 minutes per side.)
11. While pork crisps, warm tortillas on a dry skillet or comal over medium-high heat, about 20–30 seconds per side, keeping them wrapped in a clean towel to stay warm.
12. Assemble tacos: place 2–3 oz (55–85 g) of carnitas per tortilla, top with a sprinkle of chopped white onion and cilantro, a spoonful of salsa if using, and finish with a squeeze of lime.
13. Serve immediately with extra lime wedges and any remaining braising juices on the side for drizzling.